FRIED RICE RESTAURANT STYLE
A quick fried rice like you get at your favorite Chinese restaurant. A couple of eggs, baby carrots, peas and soy sauce is all you need.
Provided by jostrander
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
- In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain.
- Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again.
Nutrition Facts : Calories 261.2 calories, Carbohydrate 39.7 g, Cholesterol 46.5 mg, Fat 8.4 g, Fiber 1.4 g, Protein 5.8 g, SaturatedFat 1.5 g, Sodium 380.9 mg, Sugar 1.3 g
CHINESE RESTAURANT FRIED RICE
Chinese fried rice that tastes just like in the Chinese restaurants. I have tried many recipes and was never able to make it taste like in the restaurants until I met someone who was a chef in a Chinese restaurant and let me in on the secrets.
Provided by poune33
Categories Long Grain Rice
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Cook your rice (I use a rice cooker). You want it a bit on the crunchy side, so even though you might want to add more water, DON'T.
- Let your rice cool completely (I spread it out on a baking sheet and put it in the freezer if I'm in a hurry). You can even cook your rice the night before and let cool in the fridge.
- Heat a wok over high heat with 1 tbs. of oil. Add eggs and scramble until cooked. Add ham and peas and fry for about a minute.(You can add or omit any veggie/meat combo you want.).
- Remove omelet from wok. Clean the wok out a bit so the leftover egg doesn't burn while you're heating up your wok and oil again.
- Add remaining oil to the wok and heat over high heat until it is very hot. Add your cold rice to the wok and stir to coat every grain. (You can add some more oil if you want; it just depends on how greasy you like it.).
- Add your chicken stock to the rice; do it a little bit at a time to give the rice a chance to soak up the liquid. I'm not sure exactly the amount of stock to be added; I eyeball it because it seems to change every time. Basically, you want the rice to soak up the flavor, but you don't want to put in too much as it will end up quite sticky.
- Stir fry for a while, stirring constantly until there is no liquid left, then chop up your omelet and add it, along with the soy sauce and salt. Stir. You can add more or less soy sauce and salt according to your taste. NOTE: In this case, the salt is simply to enhance the flavor of the dish, not to make it salty. And remember that soy sauce is salty in itself--unless you use the salt-free or low-salt type. (It is an MSG substitute.).
- Enjoy! It's the best homemade fried rice you'll ever make!
CHINESE FRIED RICE (THE REAL DEAL)
Ok people I have been experimenting with fried rice a great deal, and am pretty much going to rest with this recipe. All the recipes I have tried were just missing something so I have taken the best parts of each recipe and combined them. I am going to use jasmine rice for this recipe because in my opinion it is superior to basmati. Comments/suggestions welcome.
Provided by teakettle6
Categories Chinese
Time 23m
Yield 5-6 serving(s)
Number Of Ingredients 11
Steps:
- Prepare the jasmine rice. Combine 4 cups of jasmine rice and 4 cups of water in a rice cooker. Once the rice is cooled place in the refrigerator until chilled.
- Scramble eggs in seperate pan using whatever oil you normally cook eggs with. Make sure to fold the eggs over, so they can be cut into thin strips.
- Heat wok and 3-4 tablespoons of wok oil to medium heat.
- Saute the white onion until soft and partially transparent (usually takes me 3 minutes or so) along with 2 tablespoons of soy sauce, frozen peas and/or carrots. ***If you opted for green onions skip this step and saute the peas/carrots in wok oil.***.
- Add the rice making sure to seperate the grains (with fingers) and mix with the vegetables. Add another 3 tablespoons of wok oil, sesame oil, egg strips, ginger, chicken stock, and sugar (green onions if you opted for these).
- Raise the heat to HIGH add soy sauce to desired darkness/taste and STIR-FRY. (I usually use anywhere from 1/2 to a full cup of soy)***it is crucial for the stove to be as hot as possible*****.
- Basically you are going to Stir-fry till all the liquids are dissolved and the fried rice has reached the dryness desired.
- While cooling salt to taste in order to enhance the flavor.
Nutrition Facts : Calories 626.9, Fat 5.2, SaturatedFat 1.3, Cholesterol 128, Sodium 1034.7, Carbohydrate 125.9, Fiber 4.5, Sugar 3, Protein 15
RESTAURANT QUALITY CHINESE CHICKEN FRIED RICE
I created this recipe out of desperation last night when it was getting late and everyone was HUNGRY now, so I call it one of my Desperation Dinners! It is really pretty and tastes as good as something you order in a restaurant! It was very cheap to make. You buy the chicken on sale and boil it and shred it and put in freezer in baggies till you need it and it's all ready to use in recipes at last minute! You can get the canned water chestnuts for $1 or less on sale and keep on hand in pantry! Hope you like this as much as we do!
Provided by dolliegyrl
Categories One Dish Meal
Time 23m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Make rice first.
- Add all ingredients together in saucepan and bring to boil.
- Turn to simmer and cook 20 minutes with lid on.
- Set aside to cool.
- In large skillet pan melt butter.
- In a small bowl stir egg and water.
- Add to skillet on medium low heat in one big thin pancake formation.
- Cook for 1-2 minutes or until set.
- Take out carefully with spatula (I roll it end over end as I take it out to cut easier and prevent breakage).
- Cut egg into long thin shreds on cutting board.
- Set aside.
- Heat oil in same skillet (for flavor) over medium high heat and put in onion, bell pepper and drained water chestnuts; cook until soft (if you like it still a little crispy then sauté only a few minutes). Add rice, chicken, soy sauce and pepper.
- Mix all together to warm through and then add shredded egg to mixture.
- Cook a few minutes more and serve hot.
FRIED RICE
You'll never buy the fried rice from the local Chinese restaurant when you discover how easy and (above all) great tasting this recipe is. The secret is the sesame oil. If you don't have that, don't bother making it! Can add cooked chunked baby carrots and peas, if desired. Cold rice works best so it doesn't get mushy. I usually cook my rice the day before and keep in the refrigerator until ready to prepare.
Provided by Claudia Dawn
Categories Rice
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Beat eggs with ¼ tsp salt.
- Heat 2 Tbls peanut oil in large skillet over medium heat 1 minute.
- Pour in beaten eggs.
- Stir continuously until eggs are cooked dry and separated into small pieces.
- Remove eggs and set aside.
- Heat 3 Tbls peanut oil over medium heat 1 minute.
- Add green onions and rice.
- Stir-fry 5 minutes.
- Add chicken broth, remaining salt and soy sauce.
- Stir to mix well.
- Stir in cooked eggs, pepper and sesame oil and cooked pork (if desired).
Nutrition Facts : Calories 309.9, Fat 14.7, SaturatedFat 2.7, Cholesterol 70.5, Sodium 737.8, Carbohydrate 37.3, Fiber 0.9, Sugar 0.7, Protein 6.4
CHICKEN FRIED RICE - RESTAURANT STYLE
I was working in a great little chinese restaurant in Acworth, GA for over a year. Here's the recipe. You can substitute the meat for shrimp, beef flank steak, pork loin or add all three for "House Special" fried rice. For Hawaiian Fried Rice, use good quality ham and diced pineapple!
Provided by nisguy_300
Categories One Dish Meal
Time 1h38m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Wash rice and cook with a couple pinches of salt. Then, put it on a plate and cover with saran wrap and allow to cool in fridge for at least 1 hour.
- Slice the chicken to the size of 3 quarter dollars put together, or cut to your preference. Partially freeze the meat to make meat easier to cut small.
- Put the chicken in a small bowl. Add the cornstarch, garlic powder, 1/2 the salt, 1/2 the sugar, 1/2 the white pepper, 1/2 the MSG and 2 teaspoons of water. Mix by hand to coat the meat. This step keeps the meat juicy while cooking in hot oil.
- Heat 3 tablespoons oil in your wok at 80% heat. Add the chicken and cook until white. Drain off the oil and set meat aside.
- Add the remaining tablespoon of oil to the wok. Heat to 60% heat and add the beaten egg. Allow the egg to cook before stirring it. Stirring the egg while it is setting will make the egg more fluffy, like scrambled eggs.
- Turn the heat up to 80% and add the onion. Cook for 30 seconds and then add the cooled rice. Keep flipping or turning the rice over to heat it evenly in the pan for 1 minute.
- Add the remaining salt, sugar, white pepper, and MSG. Continue turning the rice for another minute.
- Add the chicken, oyster sauce, soy sauce, and peas and carrots. Continue turning and flipping for 3 minutes.
Nutrition Facts : Calories 1194.4, Fat 41.6, SaturatedFat 7.7, Cholesterol 178.4, Sodium 1120.9, Carbohydrate 158.5, Fiber 4.1, Sugar 2.7, Protein 41.9
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- Use the right type of rice. The best type of rice for frying should be less starchy, fragrant, and have a chewy texture. Medium grain rice boasts a great balance of chewiness and ability to maintain the shape of individual grains after frying.
- Rinse the rice to remove excess starch. Have you ever wondered what the purpose is of rinsing the rice before cooking? Rinsing the rice serves two purposes.
- Fluff the rice to separate the grains. Fluff the rice as soon as it is cooked, as it tends to harden and solidify into a block when it cools down. When you want to fry the rice, check whether the rice grains clump together.
- Dry the rice for perfect browning. A plate of perfect fried rice should have a slightly brown surface and a soft and chewy center. The surface of the rice grains should be dry enough to get the good browning effect while frying.
- Use seasoning sparingly. Generally, fried rice should be seasoned with a small amount of soy sauce, salt, oyster sauce or fish sauce. The flavor of the rice should be highlighted, not the seasonings.
- Add an egg for better flavor. Eggs are the essential ingredients for fried rice. The simplest egg fried rice (鸡蛋炒饭) only required egg and light soy sauce, which is still a delectable meal by itself.
- Use a wok to fry (and what if you do not have one?) Wok is the best cooking utensil for cooking fry rice. Wok has different zones of heat that make controlling of temperature an easy task.
- Choose the best combination of ingredients. Fried rice is a perfect dish for using up various leftovers. You can make chicken fried rice of shrimp fried rice out of your leftovers, but the following guideline applies to all types of fried rice.
- Use the right oil to fry rice. The choice of oil for fried rice plays an important part to create the authentic Asian flavor. Oils suitable for stir-frying are peanut oil, vegetable oil, and palm oil.
- Fry on high heat. There are many ways to fry rice. The proponent of each method vouches that they have the best method. The reality is that there is no ‘best’ method, as it’s all a matter of personal preference.
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